Chinese Food
French baguette
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There is no sugar in the formula of many baguettes. But there is one malt extract in my formula. I think it's reasonable to add a little sugar. Because it's yeast food. It's helpful for fermentation. What about without maltose? Just use a little brown sugar instead. The effect is good.
Cooking ingredients
Cooking Steps
Step1:Dissolve the brown sugar in water. Put the flour into the mixing bucket of the chef. Add the brown sugar water. Turn on the cook's machine. Stir for 3 minutes.
Step2:Cover with plastic wrap. Leave the dough for 20 minutes.
Step3:First sprinkle the dry yeast into the dough. Turn to the first gear and stir until it is even. Add fine salt while stirring. Continue stirring for 5 minutes. Then confirm the dough status.
Step4:Raise to 2nd gear. Stir for 2 minutes. Reconfirm the dough. It is now smoother. It can become thinner after stretching.
Step5:Take out the dough, put it into the fermentation basin after finishing, cover with the fresh-keeping film, and ferment for 90 minutes in the environment with the temperature of 28 ℃ and the humidity of 75%.
Step6:Take out. Pat the dough gently. Fold the dough to the left and right respectively. Put it into the fermentation basin after finishing. Ferment for another 90 minutes under the same conditions as above.
Step7:Take out the dough and divide it into three equal parts. Fold the dough into a short stick shape and put it on the baking rack with white cloth. Cover it with a layer of wet gauze. Wake up for 30 minutes in the same environment as before.
Step8:Take out the dough. Press slightly to expel the air bubbles.
Step9:Turn the flat side down. Bend 1 / 3 of the dough from one side. Use the palm root to compact its edge and make it stick to the dough below. Bend the other side equally. Compact the edge.
Step10:Fold the dough in half from one side. Press on both sides to make it stick together. Roll into a 30 cm long stick.
Step11:Drain into the baguette grill. Ferment at 32 ℃ and 70% humidity for 70 minutes.
Step12:Take it out. Use a very sharp blade to obliquely cut the dough for 5 times. The front and back knives overlap by 1 / 3.
Step13:Preheat the oven to 220 degrees. Put it in the oven. Heat up and down. Put a bowl of boiling water at the bottom to keep the oven moist. Bake for 23 minutes.
Step14:Done. Look at the section. There are many pores. It's hard and crisp outside. It's flexible inside. It's great.
Cooking tips:There are skills in making delicious dishes.
